Creme Brulee French Toast

1 stick Butter
2 Tbls White Corn Syrup
1 1/2 C. Half & Half
1/4 tsp. Salt
29 oz. Can Peaches - drained
1 C. Brown Sugar
French Bread
5 Eggs
1 tsp. Vanilla
Squirty Whipping Cream

Beat eggs, half & half, vanilla and salt. Set aside.

Melt butter, stir in sugar, corn syrup until smooth. Be careful not to cook too long...you don't want it to carmelize. Pour in bottom of 9 X 13 pan. Squish in the sliced French bread. Put the slices as close as you can to each other. Pour the cream/egg mixture over the bread. Top with the sliced peaches. Sprinkle with cinnamon. Cover and Refrigerate overnight.

Bake uncovered at 350 for 45-55 minutes. Top with squirty whipping cream.

This is a great recipe for a brunch. It is easy to prepare ahead and really yummy! Jennie - don't be surprised I actually posted! Liz